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當製定飛行人員的口粮時,必須注意下列各主要因素對飛行員身體的影響。①氧氣不足;②大氣壓低;③寒冷(在某些种飛機內)。氧氣不足能抑制消化道的分泌及排泄活動以及胃的運動,改變消化液的质量。在4500-5000公尺以上的高空中乏氧時,消化器官的活動,即發生顯著的障凝。高度不十分大時,這些障礙就輕些,但對正常的消化,已經相當影響了。在高空飛行前所吃的菜,必須是能增强消化腺的兴奋性和促使消化液分泌的(很濃的肉和蔬
When developing the rations of pilots, care must be taken in the impact of the following major factors on the pilot’s body. ① lack of oxygen; ② low atmospheric pressure; ③ cold (in some types of aircraft). Oxygen deficiency can inhibit the secretion of the digestive tract and excretion of gastric motility and change the quality of digestive juice. In hypoxia at altitudes above 4500-5000 meters, digestive organs behave markedly with catastrophe. When the height is not very large, these obstacles are lighter, but the normal digestion has been quite affected. The food eaten before the flight at high altitude must be able to enhance the excitability of the digestive gland and promote the secretion of digestive juice (very thick meat and vegetables